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fried chicken

Southern-Style Buttermilk Fried Chicken

Everyone loves Fried Chicken!
Course Main Course
Cuisine All-American
Servings 6 servings
Author Lynn / Turnips 2 Tangerines


  • 1 quart buttermilk
  • 1 tablespoon hot sauce
  • 2 teaspoons seasoned salt, divided
  • 1 4-5 lb chicken, cut into 8 pieces
  • 2 cups all-purpose flour
  • 1 teaspoon garlic salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • peanut oil for frying
  • 1 teaspoon creole seasoning (Tony Chachere's)


  • In a large bowl place the buttermilk, hot sauce and 1 1/2 teaspoons of seasoned salt and the cut-up chicken. Cover and refrigerate at least 8 hours or up to 24 hours. Drain and discard buttermilk mixture.
  • In a shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoon seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
  • In a large cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
  • Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken and registers 165 degrees. Drain on a clean wire rack set over paper towels.